Pasta with Chicken and a Spinach Bacon Cream Sauce
From sandysunshine 16 years ago
- 30 minutes to make
- Serves 2
I made some major changes to an existing recipe and came up with this one. We didn't even have any leftovers it was so good!
Ingredients
- 1 lb chicken tenders shopping list
- 6 slices of bacon shopping list
- ½ box of pasta shells of your choosing-I used campenelle shopping list
- 1 c. flour shopping list
- 1 c. heavy cream shopping list
- ¾ c. chicken broth shopping list
- ¾ c. white wine shopping list
- ½ bag fresh spinach shopping list
- 1 tsp garlic minced shopping list
- ½ tsp season salt shopping list
- ¼ tsp salt shopping list
- ¼ tsp garlic powder shopping list
- ¼ tsp white pepper (you can use black if that is all you have) shopping list
- shredded parmesan (optional) shopping list
How to make it
- Cook pasta according to directions.
- In a large frying pan cook bacon until crispy.
- Remove bacon and set aside (crumble when cool enough).
- In a bowl mix the flour, salts, pepper, and garlic powder.
- Dredge the chicken in the flour mixture and brown in the large pan with the bacon grease.
- When chicken is lightly browned remove from the pan, cover, and set aside.
- Remove any excess fat.
- Saute the garlic for a minute.
- Deglaze the pan with the wine and broth.
- Add the spinach and cook until almost wilted.
- Add the cream and stir then add the crumbled bacon back to the pan.
- Simmer 5 minutes-10 minutes.
- Add the pasta and stir to coat.
- Sprinkle with parmesan if desired.
- Top with the chicken tenders.
- Serve and enjoy!
The Rating
Reviewed by 10 people-
This sounds fantastic!
pleclare
in Framingham loved it
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Made this for the recipe swap...it was very good and I followed the recipe exactly...except...I added mushrooms...cus we love 'em and I had 'em and they went GREAT with these ingredients. This was easy to make, and tasted great. As much as we love fr...more
keni
in Sweet Home loved it
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This must be delicious! Do you think I can sub fat free half n' half for the heavy cream?
lilliancooks
in Long Island loved it
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